Decorations, Borders and Letters, Marzipan, Modern Desserts (French Professional Pastry Series)

Volume 4 outlines techniques of decoration, illustrates techniques and patterns for borders and letters, and covers modeling with almond paste.

• Petits Fours, Chocolate, Frozen Desserts, and Sugar Work (The Professional French Pastry Series) (English and French Edition)
• Doughs, Batters, and Meringues (French Professional Pastry Series)
• Creams, Confections, and Finished Desserts (French Professional Pastry Series)
• Special and Decorative Breads (The Professional French Pastry Series)
• Creams, Confections, and Finished Desserts (The Professional French Pastry Series) (English and French Edition)
• The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
• The Advanced Professional Pastry Chef
• Special and Decorative Breads Volume 2